Lamb sukke is a Maharashtrian-style lamb dish cooked in a spice blend of cloves and chilli, served with a thick, clinging masala rather than a pool of sauce. The name comes from "sukka", a word used along India's western coast for a dry preparation. At Pure Indian Cooking it is one of our signature mains, £18 on the à la carte menu and a course on Chef Shilpa's tasting menu.
At a glance
- Lamb Sukke: £18 à la carte, marked spicy
- Maharashtrian-style lamb in a spice blend of cloves and chilli
- Also on the early dinner, the weekend set lunch and the £68 tasting menu
- Praised by The Resident in its review of the restaurant
What does "sukke" mean?
"Sukka" (you will also see sukke or sukha) broadly means dry. It is used across the Konkan coast and coastal Karnataka for dishes where meat, chicken, seafood or vegetables are cooked until the masala reduces and coats every piece. Chicken sukka is a well-known example in Mangalorean cooking, and there are mutton, prawn and even vegetable versions in homes up and down the coast.
A dry preparation is not the same as a mild or a light one. Because the liquid is cooked off, the spices concentrate, and the result is often more intense than a saucy curry. It is the kind of dish you eat with bread, scooping up the masala with each bite.
Where does lamb sukke come from?
Ours is described on the menu as a Maharashtrian-style lamb preparation. Maharashtrian cuisine is far broader than most people realise: the coastal Konkan strip uses plenty of coconut and fish, the interior is known for robust, often fiery meat dishes, and the whole state has its own distinctive spice mixes. Many families keep their own house masala, roasted and ground in batches, and recipes vary from kitchen to kitchen.
Which spices go into a sukke?
Our menu keeps it simple: a spice blend of cloves and chilli. Those two flavours lead, and they say a lot about the character of the dish.
Cloves
Cloves are intensely aromatic, warm and slightly numbing. In Indian cooking they are used whole in rice dishes and roasted and ground into masalas. Used generously, they give meat dishes a deep, almost smoky warmth that suits lamb particularly well.
Chilli
Dried red chillies provide both heat and colour. Western Indian kitchens use several varieties: some for fire, others such as Kashmiri chilli mainly for their deep red colour and gentler heat. The balance between the two shapes how hot the finished dish feels.
Why roast the spices?
Many traditional Indian spice blends begin by dry-roasting whole spices before grinding them. Roasting draws out the oils and changes the flavour from raw and sharp to toasty and rounded. It is one reason a home-ground masala often tastes fuller than a shop-bought powder.
How spicy is lamb sukke?
It is marked as spicy on our à la carte menu, so expect real warmth. It is a dish for people who enjoy chilli rather than one to order for a nervous first-timer. If you are unsure, ask your server; and keep a Raita (£4) on the table, as yoghurt is the traditional way to cool things down.
How does lamb sukke compare with our other lamb dishes?
| Dish | Price | Style |
|---|---|---|
| Lamb Sukke | £18 | Dry, Maharashtrian-style, cloves and chilli, spicy |
| Homestyle Lamb Curry | £18 | Slow cooked on the bone with yoghurt, Kashmiri chilli, cinnamon and cardamom |
| Nalli Ghosht | £23 | Slow cooked lamb shank with fennel, nutmeg, yoghurt and coriander |
| Lamb Biryani | £22 | Traditional rice dish cooked with lamb and fragrant spices |
If you want sauce, go for the homestyle curry or the nalli ghosht. If you want concentrated spice and texture, choose the sukke. Rice lovers should read our piece on what makes a great lamb biryani.
Where can you order lamb sukke at Pure Indian Cooking?
- À la carte, every service: £18.
- Early dinner, every day 5.30pm to 6.30pm: one of the main course choices, with steamed rice or naan (two courses £27, three £33).
- Weekend set lunch, Saturday and Sunday: a main course choice (two courses £21, three £25).
- Tasting menu, £68 per person: served as the main course with asparagus poriyal, dal makhani and naan.
The tasting menu version is a good way to see how Shilpa intends the dish to be eaten: the dry lamb alongside a fresh, coconut-tempered vegetable, a rich dal and bread to bring it all together. Our guide to the tasting menu explains how the evening flows.
What should you eat and drink with lamb sukke?
Because it is a dry dish, bread is the natural partner. A Butter Naan (£3) or flaky Laccha Paratha (£4) is ideal for scooping. Add a dal for moisture: the Dal Makhani (£11), slow cooked overnight, is a natural match, which is exactly why it sits beside the sukke on the tasting menu.
For wine, spice and lamb want a red with ripe fruit and soft tannins. From our list, try the I Muri Primitivo (£37 a bottle) or the Tamari Malbec (£28 a bottle, £8 a glass). For an Indian bottle, La Réserve, Grover's from Karnataka (£41 a bottle, £10 a glass) is a Cabernet Shiraz blend that stands up to the chilli. Beer drinkers might prefer the White Rhino IPA (£5.95). More ideas are in our Indian food and wine pairing guide.
What have critics said?
When Judith Baker reviewed the restaurant for The Resident, under the headline "A whole new spin on Indian fine-dining", lamb sukke was among the dishes she praised, alongside the halibut fish curry, patra chaat and bhindi anardana.
Come and try it
We are at 67 Fulham High Street, a four-minute walk from Putney Bridge station; hours and directions are on the visit page. Book a table for the full experience, or order online for collection or delivery.
Frequently asked questions
What is lamb sukke?
Lamb sukke is a dry-style lamb dish from India's western coast. Ours is a Maharashtrian-style preparation in a spice blend of cloves and chilli, priced at £18 on the à la carte menu.
Is lamb sukke the same as a lamb curry?
Not quite. A sukke is cooked until the masala thickens and coats the meat, so there is far less sauce than in a typical curry such as our Homestyle Lamb Curry.
Is lamb sukke on the tasting menu?
Yes. On the £68 tasting menu it is served with asparagus poriyal, dal makhani and naan.
Is lamb sukke very hot?
It is marked as spicy on our menu. If you prefer milder food, ask your server for guidance or consider the Homestyle Lamb Curry instead.
Book a table at Pure Indian Cooking
67 Fulham High Street, London SW6 3JJ · 020 7736 2521
